Baked Parsnips Irish Style

8 Servings
2 1/2 lb Parsnips
2 oz Butter (or bacon fat)
3 T Stock
1 Salt and pepper
1 Pinch nutmeg

Peel parsnips, quarter, and remove any woody core. Parboil for 15
minutes. Place in an ovenproof dish. Add stock and sprinkle with
salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on
a low shelf in a moderate oven. (Generally parsnips are baked in the
same oven as the main meat dish, whose cooking temperature
governs that of the parsnips.)